Category: Press Releases

News Press Releases

THE GLOBAL GASTRONOMY AWARDS 2017, HIGHLIGHTING SUSTAINABILITY-FORWARDS

Post author By Anand
Post date September 28, 2017

Press release, 23rd of September, 2017

Forimmediate publication

For further information:

Ingrid Yllmark, Electrolux Professional, ingrid.yllmark@electrolux.com, +46 708 655900

Lars Peder Hedberg, White Guide Global, lars.peder .hedberg@whiteguide.se

Further information and high-resolution picture available at whiteguide.com

With Dan Barber as its 2016 laureate, the Global Gastronomy Awards will take place in New York City on September 25th. After ten years in Stockholm, the ceremony moves to the home turf of the previous year’s winner, which makes Mexico City, home to 2017 awardee Enrique Olvera and his restaurant Pujol, our next location.

Ten years of forward gastronomy, reaching beyond the plate

Over the past decade, the Global Gastronomy Award has honored some of the world’s most celebrated and forward- thinking chefs, from Ferran Adrià (Catalonia) in 2007, to Dan Barber (New York) in 2016 (see next page for the full list). Each award winner not only excels in gastronomy but has pioneered initiatives that reach far beyond the plate. Some have found solutions to current problems by reviving nearly-lost forms of knowledge, while others have innovated to improve the environmental impact or achieve social change through gastronomy.

A holistically sustainable approach to food is not only a product of gastronomy’s ongoing evolution, but a necessity if we are to safeguard the well-being of the planet and the humans who inhabit it. Reflecting this concern, the Global Gastronomy Awards are intended to support a few of the most outstanding initiatives in the field.

The inaugural Pre-plate and Post-plate awards

This year, we introduce two new awards that recognize sustainability efforts at every step in the food chain: a pre- plate award that focuses on sourcing initiatives, and a post-plate award that honors efforts to reduce waste and other by-products of food consumption, especially within the hospitality sector.

CHINAMPAS REVIVAL, YOLCAN/ LUCIO USOBIAGA – mexico

For leading the revival of ancient Aztec agriculture in Mexico City’s unique, man-made chinampas archipelago; for bringing its rich flavors and nourishing, organic produce to the capital’s tables; for improving the region’s food sover- eignty; and for supporting the local farming community.

The Global Gastronomy Post-plate Award 2017

FOOD FOR SOUL / LARA GILMORE, CRISTINA RENI, MASSIMO BOTTURA – italy and worldwide

For their passionate work in launching Refettorio community kitchens around the world; for their efforts to reduce food waste and lessen the burdens of poverty by sourcing, cooking and serving with dignity delicious food to those in need; and for engaging chefs, artists, volunteers and communities at large in this initiative.

Global Gastronomy Award 2017 – in collaboration with Electrolux:

ENRIQUE OLVERA, Pujol, Mexico City, Mexico.

“For having elevated Mexican classics and beloved street food to new heights, bridging modesty and sophistication, hindsight and modernity – and for bringing the rich spectrum of regional fare into the limelight, including indigenous and ancient delicacies, whose secrets he has successfully unlocked.”

Previous award recipients:

2007: Ferran Adrià, Elbulli, Roses, Spain

2008: Charlie Trotter, Charlie Trotter’s, Chicago,USA

2009: Fergus henderson, st. John, london, uK

2010: René Redzepi, Noma, Copenhagen, Denmark

2011: Alain Passard, l’Arpège, Paris, France

2012: David Chang, Momofuko, New York, usA 2013: Gastón Acurio, Astrid y Gastón, lima, Peru

2014: Massimo bottura, osteria Francescana, modena, italy

2015: Magnus Nilsson, Fäviken Magasinet, Järpen/Åre, Sweden

2016: Dan Barber, Blue Hill at Stone Barns, New York, Usa

White Guide is the leading guide and information system in the Nordic countries focusing primarily on restaurants and gastronomy. All White Guides are editorially independent and testing is carried out anonymously by 100+ professional reviewers. The White Guide Nordic can be downloaded as a freemium app from the App Store. 12forward by White Guide can be downloaded from the App Store or Google Play. For more information: whiteguide.com.

The Global Gastronomy Award has been presented in cooperation with Electrolux since 2010, Electrolux is a global leader in home appliances and appliances for professional use, based on deep consumer insight. For more information go to www.electroluxgroup.com.

News Press Releases

Seasonal Flush – 150th Anniversary of Ceylon Tea

Post author By Anand
Post date September 28, 2017

SEPTEMBER, 2017: Craighead Estate Orange Pekoe XS; Handpicked artisanal teas are wonderfully blessed with the fingerprint of Nature, as their aroma, taste and flavour are crafted by Nature herself. On the eye, nose and palate, the character of fine tea is shaped by soil, rain, wind, temperature and sunshine. Amidst those however there is very occasionally a tea that is very, very special. It is the result of a specific and rare natural phenomenon. On Craighead Estate, at 1,000 metres above sea level and amidst the Gini Ella waterfall and Ceylon Clove, Nutmeg, Pepper and other spices, a very unique tea was nurtured by Nature on 22nd April 2017.

Chosen to symbolise the richness of the 150 year heritage of Ceylon Tea, our Craighead Estate 150th Anniversary Orange Pekoe Extra Special, is a beautiful tea – on the eye and on the palate. It was first tasted with President of Worldchefs, Thomas Gugler on 29th July 2017 and is launched at the t-Lounge by Dilmah in Dubai's Ibn Batuta Mall by Dilmah Founder Merrill J. Fernando and t-Lounge partner Ramiz Raja.

The fleeting climatic conditions that made this tea possible, also make it very rare, for just 12 kg, were made, enough for 250 tin caddies of the Craighead Estate Seasonal Flush. The teas will be offered at Dilmah t-Lounges around the world in limited quantity, and on the Dilmah Online Tea Boutique. It is a tribute to the historic Ceylon Tea Industry, being pure and solely the product of the favourable influence of Nature and the artisanship of expert tea pickers, teamakers and tasters. Sadly, it is also rare, but a true pleasure and luxury.

For more information visit http://bit.ly/2ffzq44

News Press Releases

Championing the changed kitchen and laundry at Host 2017

Post author By Anand
Post date September 19, 2017

SEPTEMBER 2017: This Autumn will see global food service and laundry manufacturer, Electrolux Professional, champion the changed kitchen and laundry at Host 2017 – the leading international event for major players in the food service, retail, mass distribution channel and hotel industries.

After a social experiment by Electrolux Professional found that great results can be created through a more sustainable work-life balance, this year’s exhibition will allow Host visitors to find out how they can achieve their desired outcomes with ease.

Through a combination of exclusive demonstrations of its most innovative solutions and an immersive digital experience, visitors to the Electrolux stand will be able to explore how designing more sustainable and efficient kitchen and laundry spaces and is key to improving work-life balance for chefs and operators, while making businesses leaner, healthier, and ultimately more profitable.

A trio of digital kiosks will offer the chance to experience a fast, precise and professional solution configuration process; come face-to-face with passionate users of Electrolux Professional equipment; and experience a kitchen or a laundry which achieves unmatched results with minimal waste.

Following this year’s launch of SpeeDelight – the revolutionary high speed cooking solution designed to deliver a variety of tasty grab-and-go dishes more than three times faster than traditional appliances – Host delegates will also be given the chance to attend live chef demonstrations; highlighting the business opportunity created by the delivery of an amazing variety of great tasting menus at optimum speed, inspired by different world cuisines and different times of the day.

Attendees will also be the first in the world to witness the latest generation of the iconic Molteni stove, which promises to inaugurate a new era of luxury cuisine thanks to its blend of traditional cooking heritage with contemporary design.

Alberto Zanata, President of Electrolux Professional commented: “The hospitality industry remains as dynamic as ever, so it is vital that manufacturers like ourselves continue to challenge convention. In doing so we aim to promote a better and higher-quality work-life balance for our customers, while helping businesses to become leaner, more sustainable, and more profitable”.

“As one of the most established and respected hospitality events around the globe, Host gives us the perfect platform to unveil just some of the innovations we have brought to the market in the last 12 months. By combining hands-on demonstrations with interactive digital experiences, we hope to be one of the show’s stand-out destinations this year.”

Visit Electrolux Professional’s booth at Host: 20th-24th October – Pavilion 2, Stand L32 M23

ENDS

Electrolux Professional, part of the Electrolux Group, offers food service and laundry solutions for professional users. Our smart products and worldwide service network make customers’ work life easier and more profitable. With eight manufacturing plants and 10,000 service technicians in over 140 countries, we conduct our business in a sustainable way. In 2016, Electrolux Professional had global sales of SEK 6,8 bn and 2,700 employees. For more information, visit: www.electrolux.com/professional

FeedThePlanet News Press Releases

Feed the Planet Chairman admires the strength, range of vegetarian cuisine in India

Post author By Anand
Post date September 18, 2017

September 18, 2017: I his journey from a chef of a high-end restaurant to a culinary educator, Chef Christopher Koetke has established himself as the master of food and flavours.

Chef Kotke is the Vice President, Strategy and Industry Relations at Kendall College in Chicago (USA), and talking about his experience in culinary education, he says that the journey had been a detour from the daily responsibilities of a chef. He says, “I have been working in culinary education for almost 20 years now. I did not expect to be in education for more than two years, but I discovered that I loved it. I love to watch students grow right before my eyes as they move toward realising their dreams. At the same time, I like the fact that, just like the restaurant business, things are not static. Our curriculum changes with the times and with the advancement and evolution of the restaurant business.”

He is also the Chairman of Feed the Planet Committee of the World Association of Chefs Societies (WorldChefs). Additionally, he is an active member of ACF, International Foodservice Editorial Council (IFEC), Les Disciples d’Escoffier, the International Wine and Food Society, and Les Amis d’Escoffier Society of Chicago.

Besides, he has served for 10 years on the American Culinary Federation Foundation (ACFEF) Accrediting Commission. When asked about traditional American cuisine, he says, “Many people think of our cuisine as a soup or a stew. There were indigenous ingredients and indigenous culinary traditions throughout our country. Then, wave after wave of immigrant groups from across the world came to our shores. Each group is like adding another ingredient to the soup—it changes the flavour of the soup and also takes on the flavour of the surrounding soup the longer it cooks. Thus, we are a melting pot of cuisines from across the world, which is a process that continues to this day.” However, he says that in the 1950s and 1970s, some of the regionality in food started to disappear in favour of a national cuisine, but happily, chefs and consumers today are very much interested in rediscovering real regional food.

With a deep love for Indian cuisines, Chef Koetke finds India a highly diverse country with rich culinary traditions. He says, “Having come to India many times, I still feel like I know so little as I am constantly learning about new dishes that I have never seen. The flavour profiles are so unique! As a side note, one misconception that many Americans have of Indian food is that it is very hot and spicy. While there are some chilli-rich dishes, there are so many others that rely on a compelling combination of spices as opposed to a strong chilli hit, ”Chef Chris Koetke.

India and the US have different culinary cultures, but the countries share the love of great food. He adds, “One of the things that I admire in India is the strength of the vegetarian cuisine. There are so many options that are so unique and delicious. In the USA, we don’t have that level of maturity of our vegetarian cuisine. There are also fundamental differences as to how we see food and its role in our health. In the USA, we see a more globally inspired cuisine and in India a cuisine that is more rooted in long-standing tradition. Of course, Indian cuisine is the master for combining a plethora of spices to create highly individualised dishes.”

With his finger on the pulse of food, beverage and hospitality sectors, Chef Kotke says the biggest international trend right now is renewed interest in one’s own cuisine and locale. “Every country has great food. Some are perhaps richer in culinary traditions or indigenous foods, but still every place has something. It is this realisation that has sparked a new way globally of looking at food. What I see is that a new breed of typically younger chefs are getting a good culinary education, then travelling to see the world to broaden their horizons, and then returning back to their locales to study their own food. What they then do is create highly individualised cuisines that are based in their own cultural identity (i.e. food traditions and indigenous ingredients). The net result is that the culinary world today is experiencing a burst of creativity and diverse ways of thinking that is simply fascinating,” Chef Kotke said.

Talking about the upcoming trends in the culinary world, Chef says, “Without a question—sustainability. It is critical that chefs across the world embrace sustainable practices now as the results of not pursuing a sustainable agenda will increasingly and negatively impact your business. In India, I have seen a number of larger hotel groups really get behind sustainability and I applaud that. But everyone must get behind this no matter who you are or where you work.”

Chef Kotke had his own US-based cooking show for five years, Let’s Dish, and when asked about his views on shows like Masterchef, he says he likes them but with a caveat. “What I like about programs like this and food television in general is that it has the ability to show the general public what we do. This is a great thing as it gives the experts (the chefs) a chance to teach what we know. Now for the caveat. When I had my TV show in the USA, I was on camera teaching how to make various dishes. There were about eight people behind the scenes preparing everything so I could keep shooting and do the recipes in a compressed timeframe. The point is that what you see on TV is not really an accurate representation of daily life in a restaurant. For aspiring young cooks, it is important to remember that,” he added.

Reprinted from The Sunday Guardian Live http://www.sundayguardianlive.com/food-drink/10883-i-admire-strength-range-vegetarian-cuisine-india

News Press Releases

International Chefs Day promises super heroes and super success

Post author By Anand
Post date September 12, 2017

PARIS, September, 2017: International Chefs Day is just around the corner! In celebration of this date – October 20, 2017 – Worldchefs, in partnership with Nestlé Professional and chefs from around the globe will host fun-filled healthy eating workshops for children. This year’s theme is Foods for Healthy Heroes.

“After great success in the previous two years, we are once again very excited to invite chefs from around the world to share your skills, passion and leadership to make the 2017 campaign the best yet!” said Joanna Ochniak, Chairman, International Chefs Day Committee.

Worldchefs President Thomas Gugler added, “For the past two years, we are proud to have partnered with Nestlé Professional to teach kids around the globe about the importance of healthy eating – an initiative which will benefit all of us and make a big impact in our communities worldwide.”

The International Chefs Day Committee, Worldchefs from around the globe, and partners Nestlé Professional have already been working hard to prepare for the campaign. A toolkit containing step by step instructions and all the materials needed to host an event is available for download from the Worldchefs International Chefs Day website.

To host an event, chefs are invited to contact Joanna Ochniak, Chairman, International Chefs Day Committee at internationalchefsday@worldchefs.org, or Simon Smotkowicz, Vice Chairman, teamalta@shaw.ca to get started.

The first phase of the campaign – collecting recipes for use on International Chefs Day – was a great success. Over 50 recipes were generously submitted by Worldchefs from 15 countries. Congratulations to all those who participated.

Since its creation by esteemed chef Dr. Bill Gallagher in 2004, Worldchefs have committed to using International Chefs Day to celebrate this noble profession, always remembering that it is our duty to pass on our knowledge and culinary skills to the next generation of chefs with a sense of pride and commitment to the future.

Says Reinold Jakobi, Head of Nestlé Professional’s Strategic Business Unit based in Vevey, Switzerland: “We are very proud to be partnering with Worldchefs in bringing the message of healthy eating to children around the world. The Healthy Kids programme is part of our commitment to improving nutrition for children. In collaboration with Worldchefs, we aim to increase awareness of the important and increasingly vital role that chefs around the world play in providing healthier meals to children“.

For more details about International Chefs Day, visit our website. Follow all the International Chefs Day news on social media!

Facebook: @wacsworldchefs

Twitter: @WACSworldchefs @Nestlepro

Instagram: @worldchefs

Hashtag: #InternationalChefsDay, #HealthierKids, #worldchefs, #Nestlepro

About Worldchefs

The World Association of Chefs' Societies (Worldchefs) is a non-political professional organization, dedicated to maintaining and improving the culinary standards of global cuisines.

We accomplish these goals through education, training and professional development of our international membership. As an authority and opinion leader on food, Worldchefs represents a global voice on all issues related to the culinary profession

About Nestlé Professional

Nestlé Professional is passionate about serving the out-of-home industry, using its global experience and know-how to help accelerate the businesses of its foodservice and hospitality industry partners.

Via our leading brands and products, we share our solutions and innovations to help our customers and operators make more possible as they delight their clients and consumers.

Worldchefs Contact

Andrea Petruzella

PR & Marketing, Worldchefs

andreamarie@worldchefs.org

Nestlé Professional Contact

Tim.wolfe@nestle.com

www.nestleprofessional.com

LinkedIn: www.linkedin.com/company/2097861/

News Press Releases

Worldchefs and Nestle Professional to pilot Worldchefs Academy program

Post author By Anand
Post date September 6, 2017

NEW DELHI, Tuesday, September 5, 2017: Nestle Professional, the global leaders in food and beverage solutions for the food service businesses, has joined hands with World Association of Chefs’ Societies, the global body of Chefs, to launch a virtual digital academy to enable youngsters to gain professional certification in culinary art. This online training academy will be piloted in India in December this year, before officially launching the same at the World Chef Congress in Kuala Lumpur in July, 2018.

Conceived to provide a platform for people from underprivileged sections of the society to gain entry into the culinary profession, this virtual academy will be powered through the Worldchefs online platform – www.worldchefs.org/academy – with 52 modules, with each module having video, learning and practicals which can be completed from home kitchens.

Sharing the objectives and the features of the program with Hospitality Biz, Rochelle Schaetzi, Business Capacity Development Manager, Nestle Professional said that the vision behind the initiative is to create a sustainable world where everyone gets equal opportunity for livelihood. “I always believed that a hungry man is an angry man. Only way we can change the world is by giving people an opportunity to take care of themselves. Culinary profession is one which never discriminates people,” she said.

The whole online program and certification are free for aspiring chefs. The whole initiative is supported by Pro Gastronomia Foundation of Nestle, which supports and promote culinary education in developing countries. “Two years ago an opportunity came for the foundation to pay out a capital lump sum to the beneficiaries which share similar values of the foundation. I proposed this program to the Foundation and got its approval,” she said.

Earlier, speaking at the seventh International Chefs Conference organised by Indian Federation of Culinary Associations (IFCA), Schaetzi said that hospitality industry is not known for high remunerations and therefore prone to one of the highest turnover ratios. Therefore, the industry needs to have an integrated approach to attract, recruit, develop and retain young talent.

By P Krishna Kumar

Reprinted from: http://www.hospitalitybizindia.com/detailNews.aspx?aid=27637&sid=1

News Press Releases

Teatime Re-imagined During Debut of Dilmah Always Teatime Challenge

Post author By Anand
Post date September 1, 2017

AUGUST 2017: Dilmah’s “Always Teatime” is more than a tea revolution… it’s a teatime revolution, which debuted in Sri Lanka on 28^th and 29^th July 2017 at the 17^th edition of the Culinary Art Food Expo, an exhibition recognized by the Chefs’ Guild of Lanka affiliated to the World Association of Chefs’ Societies (WACS), which has a membership of 110 countries.

The Dilmah Always Teatime Challenge has tea at its core. It is a contemporary interpretation of tea designed to emphasize the perfect synergy that tea offers in the morning, afternoon and evening.

The selection of Dilmah teas and infusions offered for the challenge formed a palette with which 16 teams of bartenders and chefs, from star class Sri Lankan hotels, crafted tea inspired creations and pairings for the morning, afternoon and evening.

The contest was judged by Bernd Uber – Presiding Judge, Black Hat Chef and Legend of the Food Service Industry, John Clancy – Education Director of WorldChefs, and Dilhan C. Fernando – Tea Judge and son of Dilmah founder Merrill J. Fernando. The trio of judges also assessed the Always Teatime Challenge – Online, which launched globally in May of the same year. John Clancy, commenting on the concept, said that, “I think it’s a good omen for tea in the future and WorldChefs are delighted to be part of this.”

Worldchefs Feed the Planet moving us towards meaningful sustainability solutions

Post author By Anand
Post date August 30, 2017

COPENHAGEN, August 2017: On August 23 and 24, over 300 experts gathered in Copenhagen to address the very serious issues surrounding food as humanity moves into the 21^stcentury and increasingly toward 2 billion more people on the planet by 2050. The problems facing humanity and the need to provide increasing amounts of food and water are daunting. This second summit was sponsored by the Danish government. The experts in attendance were from 34 countries and represented a broad base of expertise including food safety and security, urban planning, government policy, urban agriculture and renewal, academia, food waste, chefs, etc. Also in attendance were a wide range of NGOs and entrepreneurs with incredible ideas.

I was very pleased to represent Worldchefs and the Feed the Planet Committee at this summit. In fact, it was very important that we had a seat at the table considering how many chefs and how many countries we represent. Over the two-day event, we not only heard a wide range of topics, but worked to find solutions (both more immediate and more long-term/aspirational) for increasing food diversity, food safety and security, communication, and food waste. I worked with the food waste group which comprised about 20 leaders from a range of backgrounds.

It is these types of summits that are needed not just to talk about ideas, but to move humanity toward meaningful and doable solutions. It is ultimately about action as time is ticking on a global scale. I look forward to continuing to work with this summit and to implement solutions. Most importantly, I look forward to bringing some ideas and action points to the Congress in Malaysia in 2018. And I know that we as chefs will rise to the challenge before us!

Chris Koetke

Chairman, Feed the Planet Committee, Worldchefs

News Press Releases

The recipe for sustainable cooking

Post author By Anand
Post date August 29, 2017

AUGUST 2017: To make a dent in all the food wasted around the globe and its substantial environmental footprint, the Electrolux Food Foundation supports a global project to change behavior, one chef at a time.

Approximately 4-10% of food purchased by restaurants is wasted before it even reaches consumers (source: http://www.sustainabletable.org/5664/food-waste). There are a number of reasons for this, including oversized portions.

Not only do restaurants use and waste great amounts of food, but they also consume a lot of energy and water. By educating chefs, the Sustainability Curriculum developed by Worldchefs and supported by the Electrolux Food Foundation aims at helping the food-service industry to become more sustainable.

The future starts now

“As chefs, we see firsthand the large amounts of food and energy that can be wasted through traditional culinary practices – both inside the kitchen and in all the preceding steps in the food supply chain,” says Thomas Gugler, Worldchefs President.

“The sustainability curriculum was created to help address this reality, to educate students and professionals on how to make sound food sustainability decisions and empower them to lead change across the globe. Sustainability is a defining issue of our time, and as a global authority on food, reducing the negative impact of culinary practices is a core mission for Worldchefs.”

“This is a global project that we believe encourages chefs to use the world’s resources in a more sustainable way,” says Henrik Sundström, Electrolux VP Sustainability Affairs.

Pilot completed last year

Last year the curriculum was piloted in four schools in South Africa, Costa Rica, Ireland and United Arab Emirates. Schools in Egypt, Canada, Italy and India are interested in adapting the curriculum, and the number of interested schools and countries is expected to grow this year.

“Now the focus lies on getting the pilot programs to insert the curriculum into their culinary programs. We’re working with national chef societies to get the curriculum into their meetings as trainings,” says Chris Koetke, VP – Category Management, Culinary Arts at Laureate Network Office and member of Worldchefs.

The change won’t happen overnight, but as one participant in the pilot project said: “We now understand the need to be sustainable, and we understand that the planet needs to improve food production systems.”

More information

Malin Ekefalk
Director Social Responsibility
AB Electrolux
Electrolux Sustainability Affairs

office@worldchefs.org

https://feedtheplanet.worldchefs.org/

PHOTO CAPTION: The group that piloted the curriculum in Costa Rica and who used it to generate field trip ideas.

FeedThePlanet News Press Releases

Feed the Planet partners proud to speak on sustainability at Stockholm Act

Post author By Anand
Post date August 23, 2017

August 18, 2017: Electrolux is proud to be a contributing partner of the inaugural The Stockholm Act; a festival beginning August 21 to raise awareness for sustainable development towards 2030. Hosting a wide range of events in Stockholm during one week, Electrolux will work with partners to showcase initiatives related to sustainable cooking, reducing food waste and caring for clothes.

The Stockholm Act brings together people from politics, business, science and art to explore steps to build a more sustainable world – with action needed toward the ‘Agenda 2030’ to achieve the Sustainable Development Goals signed by all United Nations (UN) members in 2015.

Sustainability is a core part of the Electrolux business strategy and supports the company’s purpose to ‘Shape living for the better’. Electrolux sustainability framework comprises nine promises in three key areas, addressing many of the UN Sustainability Goals. With the events organized during The Stockholm Act, Electrolux will highlight and raise awareness mainly about goals 2 (Zero Hunger) and 12 (Responsible Consumption and Production).

Electrolux Head of Sustainability Affairs Henrik Sundström said: “Partnering with The Stockholm Act is a great opportunity to jointly raise awareness of the UN goals and build a more sustainable future. Through showcasing our own sustainability initiatives, we hope to contribute to learnings that help drive sustainable development towards 2030 at both a local and global level.”

Events by or with Electrolux during The Stockholm Act include:

A taste-along with Tasteology, a mini-documentary series deconstructing the concept of taste from a fresh perspective. More info.
A Transformation Talk on Electrolux journey to work more with partners in the area of social enagement. Electrolux representatives discuss this together with partners Worldchefs, AIESEC and Stockholm City Mission. More info.
Waste Tasting – a unique dinner experience aiming to inspire and educate around food waste to make a change for the better. The dinner also includes a short panel discussion with spokespeople from Stockholm’s food waste scene and will be the premiere for a mini-documentary around food waste. More info.
A Care & Repair Station together with Houdini, aiming to educating around sustainability and how to better care for your clothes. More info.
The Zero Waste Market in collaboration with the Stockholm City Mission, shedding light on sustainable consumption patterns. Smoothies made by vegan chef Sebastian Schauermann using rescued fruits and vegetables and other sample treats made of donated surplus food will be served for free. More info.
A smoothie pop-up bar installed by Electrolux on the topic of how to reduce food waste. The smoothies will be served by Eat Easier, a startup run by three high school students. Food will be provided by Sopköket, a startup offering gourmet catering and school meals made out of rescued food and providing jobs for youths and long-term employees. More info.

For further information, please contact

Electrolux Press Hotline, +46 8 657 65 07.

Press release reprinted from: http://www.electroluxgroup.com/en/electrolux-partners-with-sustainability-festival-the-stockholm-act-23898/

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